It is prepared in a large quantity in
the rice mills. Paddy (rice covered with husk) is soaked in warm water in huge tanks for
24 hours. Next day water is removed through the outlets. Steam is sent through inlets,
until it is in excess and comes out from the top cover of the tank. Paddy is removed from
the tank. It is spread and allowed to dry in sunlight. Husk is removed and boiled rice is
polished. According to the quality and size of rice it is filled in different bags. It is
ready for the sale.

Now a days, electric heaters are used
to dry the boiled rice.

Even today, in the small villages,
people prepare boiled rice at home. They soak paddy in earthen pot for 24 hours. They cook
the paddy and dry it in the sun in the open. They remove the husk by pounding it with
heavy rocks.